Empty My Fridge
My Favorite Sauce for a Steak | Chef Jean-Pierre
Ingredients
- Mignon 8 ounces each2 Filet
- Black pepper · cracked2 tbsp
- Salt1 tbsp
- Butter4 tbsp
- Brandy2 tbsp
- Beef stock1 cup
- Cream¼ cups
- Green peppercorn1 tbsp
Instructions
- Preheat the oven to 500°F (260°C).
- Season the steaks generously on all sides with salt and cracked black pepper. If you have time, salt them at least 2 hours ahead.
- Heat clarified butter in an oven-proof sauté pan until very hot, about 365–400°F. Add the steaks and cook without moving them for at least 3 to 4 minutes, until golden brown on one side.
- Flip the steaks and transfer the pan to the preheated oven. For medium-rare, cook until the internal temperature reaches about 125–130°F (about 52–54°C); this may take only a few minutes depending on size.
- Remove the steaks from the pan and let them rest.
- Pour off excess fat, leaving about 1 tablespoon. Deglaze the pan with cognac, then add the stock, cream and green peppercorns. Bring to a boil and reduce until thickened, about a few minutes.
- Turn off the heat, stir in as much sweet butter as you like, and spoon the sauce over the steaks to serve.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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